- Common name-working containers
Observation: Spray bottles of cleaners not labeled with common name of contents. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Bread pudding dated 11-8. Product was voluntarily discarded. Corrected.
- Utensils and pressure measuring devices maintained
Observation:Rubber scraper in poor repair-scarred and torn.
- Air drying of equipment and utensils
Observation:Food containers stacked wet.
- In-use utensils, between-use storage
Observation: Knife stored between equipment. Knife was removed for cleaning. Corrected.
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11/18/2015 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Safe, unadulterated, honestly presented
Observation:Dead fruit flies in several bottles of liquor. Product was discarded. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Container of cooked meat out-of-date in cooler. Product was voluntarily discarded. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Some PHF's not date marked in cooler. Product were discarded. Corrected.
- Handwashing signage
Observation: Hand washing signs not posted at hand sinks.
- In-use utensils, between-use storage
Observation: Handle of ice scoops in contact with stored ice at bar. Corrected.
- Air drying of equipment and utensils
Observation: Cambros stacked wet on shelves.
- Common name-working containers
Observation: Spray bottles of cleaners not labeled with common name of contents. Corrected.
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09/02/2014 | Routine |
- Handwashing cleanser, availability
Soap and paper towels needed at bar sinks.
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Soap and paper towels needed at bar sinks.
- Food temperature measuring devices are provided and readily accessible
- Roasts held at a temperature of 130°F or above
Salad bar setup at 10:30 and pasta salad temped at 48 degrees. Salad bar was not turned on ahead of time. Salad was replaced at time of inspection.
- When to wash
Make line person handled raw meat then changed gloves but did not wash hands.
- Food employees hair is effectively restrained
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Deli meat date marked 11-14-13. Items in pizza cooler without date mark. Marked at time at time of inspection, .
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11/21/2013 | Routine |
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
Thermometers need to be placed in the warmest spot of all coolers.
- Plumbing
materials, design, construction and installation
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05/10/2013 | Routine |
- Manual warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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03/27/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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03/21/2013 | Routine |
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